Tangy Pork Chops on Rice

(This is another dish that just doesn’t take a very good picture, but it does taste amazing!)

While this isn’t a quick meal to whip up — the pork chops need to cook for about 45 minutes — it’s very easy to put together.

I usually buy a four-pack of chops, and by cutting them into strips after they’ve cooked I can fan them out over the rice and feed my family of five and usually even have some leftover for my husband to take to work.

While the chops are cooking, get some rice on to cook too and the whole meal will be ready at the same time.

Tangy Pork Chops

1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 pork chops, about 1/2 inch thick

1 tablespoon vegetable oil
2 medium tomatoes, chopped
1 medium onion, thinly sliced
1/4 c soy sauce
1/4 c water

Combine the flour, garlic powder and pepper and coat chops with mixture. (The easiest way to do this is to place the flour mixture in a large resealable bag, place chops inside the bag and shake.)

Brown chops on both sides in hot oil over medium-high heat. Sprinkle tomatoes and onion pieces over chops. Pour soy sauce and water over all. Cover and simmer 45 minutes, or until tender, turning chops over once.

When chops are finished cooking, remove them to a plate and keep warm. Reduce the onion, tomato, water and soy sauce mixture for a few minutes, stirring occasionally, to make a sauce, and serve over chops and rice.